Impact of consecutive steps through the food chain on the quality of Brussels sprouts, with a special focus on preparation and reheating as applied in large-scale kitchens by Sophie M. Delbaere, Flore Vancoillie, An Callens, Kaat Vanhegen, Nathalie Bernaert, Sofie De Man, Ellen Sleurs, Yorre E. Duyck, Christof Van Poucke, Sarah Verkempinck, Tara Grauwet, Ann M. Van Loey

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